Honey Cake Recipe by Food Fusion
An amazingly scrumptious Honey Cake Recipe for you. #HappyCookingToYou #FoodFusion #digitalammi #Cake #recipes
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00:00 Honey Cake
00:10 Prepare Honey cake
01:50 Prepare Frosting
02:33 Prepare Sugar syrup
02:42 Assembling
03:04 Aray waah
Recipe in English:
Ingredients:
Prepare Honey Cake:
-Anday (Eggs) 2-3
-Bareek cheeni (Caster sugar) 100g
-Vanilla essence ½ tsp
-Honey 100g
-Makhan (Butter) 150g
-Baking soda 1 tsp
-Maida (All-purpose flour) sifted 500g
Prepare Frosting:
-Cream 1 & ½ Cup
-Lemon juice 2 & ½ tbs
-Whipping cream 2 Cups
-Vanilla essence 1 tsp
-Honey 4-5 tbs
Prepare Sugar syrup:
-Sugar 4-5 tbs
-Warm water ½ Cup
Directions:
Prepare Honey Cake:
-In a bowl,add eggs,sugar & whisk well for a minute.
-Add vanilla essence,honey & whisk well.
-Add butter & place the bowl on double boiler,whisk continuously & cook on low flame until butter melts (approx. 4-5 minutes).
-Remove bowl from double boiler,add baking soda & whisk well.
-Gradually add all-purpose flour,mix well & gather the dough.
-Transfer the dough on a clean working surface & knead until smooth dough is formed then divide the dough into 9 portions.
-Take one small dough (130g) & make a ball,place dough ball on baking paper & roll out with the help of rolling pin & cut with the help of 6-inch cake cutter & prick with fork.Repeat the same process to make 6-8 sheets.
-Bake in preheated oven at 180C for 10 minutes.
-Take out from oven & trim edges of each rolled dough.
-In a chopper,add reserved cake scrapes,chop until crumbles & set aside.
-Reserve cake sheets for later use.
Prepare Frosting:
-In a bowl,add cream,lemon juice & whisk well for 30 seconds.Sour cream is ready!
-In a bowl,add whipping cream & beat until soft peaks form.
-Add vanilla essence,honey & beat well.
-Add sour cream,mix well & set aside.
Prepare Sugar Syrup:
-In a small bowl,add sugar,water,mix well until sugar is dissolved & set aside.
-Place cake layer on a butter paper around on serving plate.
-Apply sugar syrup & frosting on each cake layer.
-Repeat with all cake layer,frost top & sides of cake & cover with crumbs.
-Refrigerate overnight.
-Decorate & serve!
Recipe in Urdu:
Ajza:
Prepare Honey Cake:
-Anday (Eggs) 2-3
-Bareek cheeni (Caster sugar) 100g
-Vanilla essence ½ tsp
-Honey 100g
-Makhan (Butter) 150g
-Baking soda 1 tsp
-Maida (All-purpose flour) sifted 500g
Prepare Frosting:
-Cream 1 & ½ Cup
-Lemon juice 2 & ½ tbs
-Whipping cream 2 Cups
-Vanilla essence 1 tsp
-Honey 4-5 tbs
Prepare Sugar syrup:
-Sugar 4-5 tbs
-Warm water ½ Cup
Directions:
Prepare Honey Cake:
-Bowl mein anday aur cheeni dal ker ek minute kliya ache tarhan whisk ker lein.
-Vanilla essence & honey dal ker ache tarhan whisk karein.
-Makhan dal dein aur bowl ko double boiler mein rakh dein,musalsal whisk kertay rahein aur halki ancch per makhan melt ho janay tak paka lein (approx. 4-5 minutes).
-Bowl ko double boiler sa hata mein aur baking soda dal ker ache tarhan whisk ker lein.
-Thora thora ker ka maida shamil karein aur mix ker ka dough bana lein.
-Dough ko clean workings surface per rakh dein aur dough ko smooth hunay tak ghond lein phir 9 portions mein divide ker lein.
-Ek chota dough (130g) lein aur ball bana lein,dough ko baking paper rakh dein aur rolling pi ki madad sa bail lein aur 6-inch cake cutter ki madad sa cut ker ka fork sa prick ker lein.Yehe process ker ka 6-8 sheets tayyar ker lein.
-Preheated oven mein 180C per 10 minutes kliya bake ker lein.
-Oven sa nikal lein aur edges ko trim ker lein.
-Cake layers ko bad mein use kernay kliya side per rakh dein.
-Chopper mein reserved cake scrapes dal dein aur crumble hunay tak ache tarhan chop ker lein & side per rakh dein.
Prepare Frosting:
-Bowl mein cream aur lemon juice dal dein aur 30 seconds kliya ache tarhan whisk ker lein.Sour cream tayyar hai.
-Bowl mein whipping cream dal dein aur soft peaks form ho janay tak ache tarhan beat ker lein.
-Vanilla essence & honey dal ker ache tarhan beat ker lein.
-Sour cream dal ker ache tarhan mix ker lein & side per rakh dein.
Prepare Sugar Syrup:
-Chotay bowl mein cheeni aur pani dal dein aur cheeni ghul janay tak ache tarhan mix ker lein & side per rakh dein.
-Cake layer ko butter paper ka upper rakh dein.
-Sugar syrup & frosting ko her cake layer per laga lein.
-Cake ka upper & sides per frost laga lein aur crumbs sa cover ker lein.
-Overnight kliya refrigerate ker lein.
-Decorate ker ka serve ker lein.
Perfect Honey Cake recipe - step by step | медовик (Medovik) #cookforukraine
Honey Cake, also known as Medovik is a Ukrainian layer cake. It consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. While the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time.
There are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.
“Here we are using the sour cream filling this time. We will be showing you different variations of honey cake in Calm cuisine in the future.”
INGREDIENTS
For the Sour cream filling
• Sweetened condensed milk - 1 can, 397 gms
• Unsalted butter - 1 stick (113 gms), room temperature
• Sour cream - 200 gms (or Thick hung yogurt)
For the cake layers
• Flour - 2 and 1/2 cups, 350 gms
• Baking soda - 1 tbsp
• Salt - 1/4 tsp
• Unsalted butter - 2 sticks, 226 gms
• Honey - 1/4 cup
• Eggs - 3 large
• Granulated sugar - 1 and 1/2 cups
• Walnuts - 1/2 cup, roasted (optional)
Method
STEP 1 - Prepare Dulce de leche the previous day
- Place the sweetened condensed milk into a pressure cooker as shown and cover with water until fully immersed (at least 1 inch above the can).
-Cook on high heat for 1 whistle then turn to low flame and cook for 20 - 25 mins. The longer you cook the more intense the caramel flavor but don't go beyond 30 mins. Then let it cool down by itself.
- Open the can only after it cools down completely. (if you try to open the can without completely cooling, it could be dangerous)
STEP 2 - Sour Cream Filling
- To prepare the sour cream filling, beat together the Dulce de leche and softened butter followed by sour cream
- Cover and keep refrigerated until needed.
STEP 3 - Cake layers
-Preheat the oven to 350F. Trace circles around an 8-inch cake pan onto 8 pieces of parchment paper. Set aside
-Whisk /Sift together flour, baking soda, salt & keep aside.
-Fill a medium saucepan with 2 inches of water, and bring it to a simmer. Place a heat-proof metal or glass bowl over the pot of water.
-On medium flame, melt 2 sticks of unsalted butter and add in 1/4 cup honey followed by 3 large eggs and 1 and 1/2 cup granulated sugar. Keep mixing until the sugar is completely melted.
-Switch off the flame and add in 2 and 1/2 cups flour.
-For each layer, spread 1/2 cup of the mixture onto the parchment paper (tracing-side-down) using an offset spatula or back of a knife. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. (The batter will spread more easily when it's warm so spread the batter all at one go.)
-Bake as many layers at a time as possible, for 5 to 6 minutes, until the cake turns a deep caramel color. Rotate pans if needed (at 4 mins) to ensure even cooking. The layer should still be soft after baking.
-When each layer is done, slide the parchment off the pan to prevent over baking. Let it cool slightly for approx. 5 mins, then Use the 8-inch mold to trim the layers and save the edges.
Prepare all the 8 layers the same way.
-In the meantime, process 1 and 1/2 cups of the saved edges (which will have crisped up by now) with 1/2 cup of roasted walnuts and keep aside.
STEP 4 - Assembly
-Assemble the cake on a flat serving plate. Place a cake layer then spoon approx. 1/4 cup + 1 tbsp filling onto the center. Use an offset spatula to spread the frosting evenly. Similarly, layer all 8 layers.
-After placing the 8th layer gently press down the cake layer so that the extra filling oozes out from the sides.
-Cover the whole cake with the remaining filling.
-Sprinkle the top and sides(with the help of a small piece of parchment paper) with cake crumbs as shown in the video.
- Now the hardest part is the wait!! Keep the cake refrigerated for a minimum of 4 hours or best if kept overnight.
Rich and delicious Russian honey cake is ready to serve. Enjoy it with your friends and family.
NOTES
- If you don't prefer to use walnuts, you can process all of the edges to make the cake crumbs for the topping. The walnuts add a slight bite to the cake since I did not grind it too finely.
- The batter for the cake is approx. 4 cups, so if you want a smaller or bigger cake divide accordingly.
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Medovik Cake: 8-Layer Russian Honey Cake ~ Торт Медовик
FULL RECIPE HERE:
The famous Medovik cake: 8 wafer-thin honey cake layers filled with a creamy custard creme! My simplified video recipe will help guide you through all the steps so you can make this cake at home! Medovik torte is best after 24 hours. Just let it set in the refrigerator to perfection!
This delicious Russian cake recipe is often enjoyed with tea after dinner in homes across Ukraine and Russia! The custard creme recipe I'm sharing with you was passed down to me from my mother, who has been making this cake and creme for years and years!
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The BEST Honey Cake Recipe for Rosh Hashanah!
This is the best most delicious and moist honey cake recipe for Rosh Hashanah! This is a traditional recipe for the Jewish high holidays because we hope to have a sweet new year.
NEW JEWISH HOLIDAY CALENDAR IS HERE:
Original recipe adapted from: Smitten Kitchen
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Honey Cake Slices - Slovakian Petit Fours Recipe
Rich & creamy petit fours! Thin Layers of baked honey flavored pastry are filled with pudding filling, jam and finished off with a coat of chocolate glaze!
When it comes to Christmas baking in Slovakia, small, bite size desserts are traditionally baked. Most of them are shortbread, biscuits and cookies because these can be prepared well ahead so you don’t have to stress out 2 days before the D-day (well, it doesn’t mean we don’t stress out - but usually it’s over other bits and pieces, ha).
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The Best Honey Cake Ever! | Georgia's Cakes
There's honey cake....and then there's MY honey cake!!
One of my favourite cakes this time of year. Hope you enjoy my adaptation on this traditional Jewish New Year treat.
Recipes below!
Georgia x
Cake:
250g melted unsalted butter
200g light brown sugar
2 tbsp honey
1 tbsp black treacle/molasses
200g eggs
250g self-raising flour (or 250g plain flour with 12g baking powder)
1 tsp ground ginger
1 tsp ground cinnamon
Pinch vanilla powder
Buttercream:
225g egg white
450g caster sugar
450g softened butter
3-5 tbsp honey
Royal icing:
200g icing sugar
1 egg white
Black and yellow food colouring
Honeycomb:
100g caster sugar
60 golden syrup
1½ teaspoons bicarbonate of soda
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